Roasted Chicken and Potatoes with Hummus Chick's Marrekech Spice Blend

January 13, 2017

Jill Melton

Ingredients

15-20 small red potatoes, halved

1 to 1 1/2 pounds skin-on chicken thighs or leg quarters

2 tablespoons Marrekech Spice Blend (Hummus Chick)

salt and pepper

1/3 cup local honey

Preparation

We used the new Marrakech Spice Blend from Hummus Chick on this chicken. We rubbed the chicken with the spice, baked, then drizzled with honey 10 minutes before it was done.

1. Preheat oven to 375F. Trim fat from chicken, and place thighs or quarters in a 11 x 7″ pan. Surround with potatoes. Rub spice blend all over chicken. Bake for 40 minutes, drizzle chicken with honey, return to oven for 15 more minutes.